Muruci Cookie

Name: Muruci Cookie
Yield: 60
Ingredients: 18.75 oz unsalted butter, softened; 2.5 cups whole milk; 0.25 cup powdered milk; 1/2 cup finely ground hazelnut; 2 tablespoons vanilla extract; 1 teaspoon baking powder; 2.5 cups all-purpose flour; 1 tablespoon cornstarch; 1 cup sugar

1
18.75 oz unsalted butter, softened
2
2.5 cups whole milk
3
0.25 cup powdered milk
4
1/2 cup finely ground hazelnut
5
2 tablespoons vanilla extract
6
1 teaspoon baking powder
7
2.5 cups all-purpose flour
8
1 tablespoon cornstarch
9
1 cup sugar

Ingredients

1
18.75 oz unsalted butter, softened
2
2.5 cups whole milk
3
0.25 cup powdered milk
4
1/2 cup finely ground hazelnut
5
2 tablespoons vanilla extract
6
1 teaspoon baking powder
7
2.5 cups all-purpose flour
8
1 tablespoon cornstarch
9
1 cup sugar

Directions

1
Cook 12.5 oz of muruci pulp with the same amount of whole milk until it releases from the bottom of the pan, similar to a brigadeiro
2
Mass
3
Beat the butter and milk in a blender, then add the remaining ingredients
4
Shape the dough into small balls and place the muruci sugar on top for decoration
5
Press lightly to prevent the sugar from falling off
6
Bake at 325°F (165°C) for 25 minutes or until golden brown.